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If you fancy some mini cookies in the morning, here is the delicious Cookie Crisp Cereal that you can have in a bowl of plant-based milk. They are not very sweet, crunchy, and satisfactory, especially if you like me always fancy a cookie (or two) in the morning.
So, the reason that I made this Cookie Crisp Cereal is quite simple: because I want it!
Cookie Crisp Cereal, or cookie bites as some brands labeled, is a kind of breakfast cereal that looks like small cookies. (Why do I feel that this sentence is very redundant? Well, anyway.) Image chocolate chip cookies are put under the minifier lense.
It’s quite common in western countries. Like in the UK, you can find it in almost every big grocery store. But the common ones are usually made with wheat and some additive. I’m not saying that it’s good or bad, it’s just more about my passion for recreating recipes (basically using my idiosyncrasies) and adding more nutrition values to them at the same time.
What’s special about this Cookie Crisp Cereal
- Crunchy & not super sweet
- Vegan, no dairy, no eggs.
- No wheat or gluten-free grains is used. So basically it’s gluten-free.
- Very easy to make, basically just mixing and shaping
Ingredients You Need
- Oat flour: If you know me, I’m a huge fan of oats, and I believe they give out a ‘breakfast’ vibe, right?
- Almond flour: Here I’m using almond flour, which is ground from blanched almonds. But you can use almond meal if that’s what you have.
- Arrowroot starch: I really like to experiment with arrowroot starch in baking recently. You can also use tapioca starch to replace arrowroot starch.
- Baking powder: We want our cereal to be a bit ‘puffy’ so we need some help from baking powder.
- Salt: Just a pinch as usual.
- Coconut sugar: I personally love the caramelly taste of coconut sugar. You can also use light brown sugar or cane sugar instead.
- Maple syrup: I mean, we all know maple syrup is one of the most delicious things in this world, right?
- Nut butter: You can use any nut butter you like, such as cashew butter and almond butter. I used peanut butter because it’s usually the most common and cheapest one. I’d like to use homemade nut butter too if I have some at hand.
- Vanilla extract: Just a hint of vanilla will bring the cereal to the next level, taste-wise.
- Dark Chocolate chips: Or chopped chocolate. I didn’t have chocolate chips at hand when I made it, so I just chopped some 70% dark chocolate into small chunks.
How to Make Cookie Crisp Cereal
- Preheat the oven to 175°C/ 350°F. Line a baking sheet with a baking mat or baking paper.
- Add oat flour, almond flour, arrowroot starch, baking powder, coconut sugar, and salt to a big bowl. Use a fork to mix them together.
- In another bowl, add maple syrup, nut butter, and vanilla extract. Use a fork to mix evenly.
- Pour the wet mixture into the dry one. Use the same fork to incorporate all ingredients together.
- Stir in the chocolate chips/chopped chocolate. Do your best to mix them evenly.
- Use 1/4 teaspoon to scoop the mixture into many small portions, and then use your hands to roll them into mini balls.
- Place the balls on the lined baking sheet. Use your palm to press them down into mini-cookie l1ike shapes.
- Bake them in the preheated oven at 175°C/ 350°F for 18~20 minutes.
- Transfer the baking sheet onto a wire rack. Let them cool down completely.
- Serve with cold plant-based milk (my favourite is soy milk). Enjoy!
How to Store Cookie Crisp Cereal
Store this cookie crisp cereal in an air-tight jar or container. It should last for at least 2 weeks at room temperature.
Questions You Might Have
I don’t have coconut sugar, can I use other types of sugar?
Yes, you can use other types of sugar, such as cane sugar and light brown sugar. I like to use coconut sugar because it gives out a subtle caramelly flavour.
Are there other substitutions for arrowroot starch?
Yes, you can also use the same amount of tapioca starch to replace arrowroot starch.
What kind of chocolate chips can I use?
I personally recommend using 70% dark chocolate chips because of their bittersweetness. But if you want to use vegan milk chocolate, it’s definitely fine as well.
Final Words
This Cookie Crisp Cereal is just like little chocolate chip cookies, but less sweet and more breakfast-like. I hope this Cookie Crisp Cereal will satisfy your cookie/cereal craving. If you have other questions or thoughts, welcome to let me know by leaving a comment down below!
More Vegan Breakfast Recipes:
- Summer Lemon Quinoa Granola
- Easy Vegan Orange Chocolate Pancakes (Gluten-free)
- Homemade Vegan Cinnamon Toast Crunch (8 Ingredients)
Homemade Cookie Crisp Cereal (Vegan, Gluten-free)
Ingredients
- 50 g oat flour, a packed 1/2 cup
- 30 g almond flour, ~ scant 1/3 cup
- 20 g arrowroot starch, or tapioca starch ~2 Tbsp
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp coconut sugar
- 40 g maple syrup, 2 Tbsp
- 40 g nut butter, I used peanut butter (How to Make Nut Butter)
- 1/4 tsp vanilla extract
- 30 g chocolate chips, or chopped chocolate
Instructions
- Preheat the oven to 175°C/ 350°F. Line a baking sheet with a baking mat or baking paper.
- Add oat flour, almond flour, arrowroot starch, baking powder, coconut sugar, and salt to a big bowl. Use a fork to mix them together.
- In another bowl, add maple syrup, nut butter, and vanilla extract. Use a fork to mix evenly.
- Pour the wet mixture into the dry one. Use the same fork to incorporate all ingredients together.
- Stir in the chocolate chips/chopped chocolate. Do your best to mix them evenly.
- Use 1/4 teaspoon to scoop the mixture into many small portions, and then use your hands to roll them into mini balls.
- Place the balls on the lined baking sheet. Use your palm to press them down into mini-cookie l1ike shapes.
- Bake them in the preheated oven at 175°C/ 350°F for 18~20 minutes.
- Transfer the baking sheet onto a wire rack. Let them to cool down completely.
- Serve with cold plant-based milk (my favourite is soy milk). Enjoy!
Notes
- Recipe Quantity: This recipe will produce about 2 servings. I usually just make food for myself so I don’t often make big batches. But you can double or triple the whole recipe if you want to make a bigger batch.
- Storage: Store this cookie crisp cereal in an air-tight jar or container. It should last for at least 2 weeks at room temperature.
